Meal: Stoved Chicken
Servings: 4
Prep Time: 200 minutes
Ingredients
2 1/4 lbs baking potatoes, cut into 1/4 inch slices
2 large onions, thinly sliced
1 tbsp chopped fresh thyme
2 tbsp olive oil
2 large bacon slices, chopped
2 1/2 lb chicken breasts, cut into bite-sized pieces
2 cloves garlic, minced
3 tbsp butter
3 tbsp flour
1 tsp sage
1/2 tsp rosemary
1/2 tsp nutmeg, ground
2 cup chicken stock
1/2 cup white wine
1 bay leaf
salt and ground black pepper
Directions
1. Preheat the oven to 300 F
2. Arrange a thick layer of half the potato slices.
3. Cover with half the onions.
4. Sprinkle with half the thyme, then season with salt and pepper.
5. Heat the oil in a large, heavy skillet.
6. Add the bacon, chicken, and garlic and brown on all sides, stirring frequently.
7. Using a slotted spoon, transfer the chicken and bacon to the casserole, reserving the fat.
8. In a small saucepan, melt 3 tbsp butter.
9. Stir in flour and cook for a minute or two until well combined.
10. Stir in chicken stock, wine, sage, rosemary, and nutmeg; bring to a simmer.
11. Simmer until liquid is reduced by half.
12. Sprinkle the remaining thyme over the chicken and season with salt and pepper.
13. Pour the stock mixture over the casserole evenly.
14. Cover the top of the casserole with the remaining onion slices.
15. Cover with the remaining potato slices in a neat overlapping layer.
16. Brush the potatoes with the reserved fat, adding additional olive oil as needed to well coat the top layer of potatoes.
17. Cover tightly and bake for about 2 hours, or until the chicken is very tender and cooked through.
18. Turn the broiler on high.
19. Take the cover off the casserole and place it under the broiler until the slices of potato begin to turn gold brown and crisp, about 5-10 minutes.
20. Remove bay leaf and serve.
Notes
First cooking did not reduce the cooking stock or use the flour; ended up well cooked but without a lot of flavor.